Synergistic Impact of Pomegranate Peel Extract and High Hydrostatic Pressure on Controlling Discolouration and Oxidation in Iberian Dry Sausage Throughout Storage
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
1 Online-Ressource.
- Sprache
-
Englisch
- Erschienen in
-
Synergistic Impact of Pomegranate Peel Extract and High Hydrostatic Pressure on Controlling Discolouration and Oxidation in Iberian Dry Sausage Throughout Storage ; day:18 ; month:6 ; year:2024 ; pages:1-15
Food and bioprocess technology ; (18.6.2024), 1-15
- Urheber
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R., Cava
I., Montero
L., Ladero
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
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10.1007/s11947-024-03450-9
- URN
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urn:nbn:de:101:1-2409110947000.335531834814
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:30 MESZ
Datenpartner
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Beteiligte
- R., Cava
- I., Montero
- L., Ladero
- SpringerLink (Online service)
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